The Best Baked Corn

By Hklbrries

"I fell in love with my wife, Gerda, in high school. Her wit, intelligence, beauty, grace and humility won my heart in the first 10 minutes of our first date. My enchantment grew when she invited me to Sunday dinner with her family - and one of the side dishes that she contributed was baked corn. Baked corn! I had fallen in love with a goddess! All these years later, I remember no other food at that dinner besides the corn.

The sight of the thin crust, golden overall and golden brown in places, brought tears of joy to my eyes. I can recall the precise aroma of that delicious dish on that long-ago evening. I'm sure that Gerda smelled wonderful, too, but her baked corn was an olfactory triumph.

Gerda and I recently celebrated our 44th anniversary. Her many fine qualities have been the glue that keeps our relationship strong. But if you're young and hoping for a long marriage, a good baked-corn recipe cannot be overvalued."

Dean Koontz

"The flavor, the texture - this is what God expected when He sat down at His table."

Ingredients

• 1 c milk
• 2 tbsp butter
• 1 tbsp sugar
• 2 tbsp flour
• 1 (15 ounce) can of corn (whole and drained)
• 2 eggs (well beaten)

Preparation

Step 1

Boil 3/4 c milk with butter and sugar. Dissolve flour in 1/4 c milk. Pour flour mixture into milk mixture to make a thin white sauce. Add to drained corn in a 1- to 1 1/2-quart Pyrex loaf pan. Mix in eggs. bake 1 hour at 400 F.

Nutrition Information:
Per serving
220 calories
10 g fat
125 mg cholesterol
370 mg sodium
20 g carbohydrates
7 g protein